intro

[Guest guest]

Hi Angel

 

and everyone, ooops, I joined this list last week and I have forgotten to

introduce myself.

I am Robin, I am 34, married mother of 2 girls. I have been vegetarian for

around 29 years (always hated meat) and trying my best to be vegan

(sometimes find it hard to give up toasted cheese and chocolate) for the

past few months. Look forward to meeting you all.

 

Rob

 

 

-

<WildAngelReine

 

Thursday, July 13, 2000 9:03 PM

Intro

 

 

> Hello everyone. My name is Angel and I am a new vegetarian. I have

> two small children so I'm looking for recipes that are quick, easy,

> and might appeal to children. However, because I'm so new to this

> way of life, I would appreciate any tips. My list of recipes is very

> short. I'm looking forward to hearing lots of ideas.

>

>

> ------

> Get LOW Rates. Click here for details.

> http://click./1/6839/5/_/579581/_/963495046/

> ------

>

> contact owner: -owner

> Mail list:

> Delivered-mailing list

> List-Un: -

>

> no flaming arguing or denigration of others allowed

> contact owner with complaints regarding posting/list

> or anything else. Thank you.

> please share/comment/inform and mostly enjoy this list

>

>

>

[Guest guest]

Hello Gabbie,

 

Welcome! I am English and living in the USA.

 

Firstly, I understand that Tempeh is made from fermented soy. I am sure

that I will be corrected if I am wrong! Maybe someone out there can give

you more info on it than I can.

 

I am sure we can find something for your lunch. For a start, there are a

lot of companies that make soy deli slices. I am sure you can find these in

Aussie. Try them with spicy mustard as a dressing, with lettuce, tomatoes

and cucumber - just like a deli sandwich. If you don't like mustard you can

use Nayonnaise, which is soy mayonnaise. How about this. Put some firm

tofu in a bowl and mash it with a fork. Mix in some very finely chopped

onion, Nayonnaise, a little dry mustard powder, a little turmeric just to

add some colour and some black pepper. You may have to experiment a little

with the ingredients to get the right mix for you, but it is sort of like

eating an egg sandwich, but not, if you know what I mean. If you eat

mustard cress in Aussie, try throwing some of that in too. I find this

yummy and you can make enough to last you a few days - just keep it covered

and in the fridge.

 

There are lots of vegan cheeses on the market, but personally I haven't

found a good one yet. If you don't mind casein, (a milk by-product and not

vegan), there are some good veggie cheeses. I don't eat these because they

are not vegan, but this is a personal choice.

 

I am sure that others will come up with some good ideas too.

 

Good luck, and we look forward to hearing more from you!

 

Pam

[Guest guest]

Hello!

 

I am Kathleen from Virginia. I have become an ovo-lacto vegetarian - been

at it for almost a year now. (I say ovo-lcato, but I really avoid eggs and I

only drink soy milk now).

Answering your questions, miso is fermented soybean paste. There are many

many kinds, from sweet barley miso (generally, the lighter the miso, the

milder) to rich, dark brown hatcho miso. Some consider their vintages and

flavors almost as fine wines. Just remember when you cook with miso, add it

last - just when you are ready to serve, as cooking it at high heat dilutes

the flavors.

I have been experimenting with tempeh myelf - this is a fermented soybean

" cake " . Haven't made a whole lot with it - it is extrememly high in protein,

My favorite product at the moment is Mori Nu Low Fat silken tofu. I have

incorporated this into delicious deserts (like mousses and pies) and also

have spiced it up and substituted it for ricotta cheese in italian dishes.

 

Good luck@

 

kathleen

[Guest guest]

Gabbie,

 

Do you like humus? There are many varieties these days from the classic

humus of mashed garbanzos, miso and garlic to red pepper humus. Its great

on bread or pita or in a salad.

 

I believe somebody mentioned tempeh. Many natural food stores in the

states at least carry seasoned tempeh, which is ready to use for sandwiches.

 

We are lacto-ovo, but when our daughter was littler she had a dairy

intolerance. We had good luck finding some nice tasting and smooth soy

cheeses.

 

Nutbutter sandwiches are also fun....peanutbutter, cashew butter, soynut

butter, sunflower butter....

 

I also like to make cold couscous salad and add chopped veggies and a

protein, like marinated tofu or tempeh.

 

Good luck,

Denise

 

***************************

Denise & Jani

newmoon

moms to one living child, Rowan Kelly, born 6-26-98 &

4 spirit babies: Cassidy, m/c 8/99, Mandy, m/c 10/99,

Keegan, ectopic 1/00 and Molly, m/c 8/00

Spirit Child list manager spiritchild

[Guest guest]

Donna,

 

Welcome. I can empathize with the challenges of doing low carbs/high

protein vegetarian meals. I am in a similar situation. I have a condition

which leads to repeated pregnancy loss and part of the treatment from a

Traditional (TCM) point of view is increased protein and

decreased carbs. I've had an easier time of it in the summer, than in the

winter when there's not as much fresh/good produce. I've marinated tofu or

tempeh and broiled, grilled or stir fried it. Then served them with

grilled or steamed veggies over a small portion of basmati or jasmine rice.

Chilis and lentil stews also work well. I'm lacto-ovo, so quiches are ok

too...I'll sometimes make them crustless. I'm not as good at reducing the

carbs as I " should " be, but do work hard to make sure my protein levels are

high.

 

Denise

 

***************************

Denise & Jani

newmoon

moms to one living child, Rowan Kelly, born 6-26-98 &

4 spirit babies: Cassidy, m/c 8/99, Mandy, m/c 10/99,

Keegan, ectopic 1/00 and Molly, m/c 8/00

Spirit Child list manager spiritchild

 

" Friends are the ones who know the song in your heart and can sing it

back to you when you have forgotten the words. " (source unknown)

[Guest guest]

" Denise, Jani & Rowan " <newmoon@t...> wrote:

> Welcome.

 

Hi! Thanks for the welcome and the thoughtful response.

 

> I've marinated tofu or tempeh and broiled, grilled or stir fried it.

 

Okay, I know this makes me totally lame, but I'm completely CLUELESS

when it comes to tofu. I know I like it when I eat it out, but don't

know how to go about preparing it in any worthwhile and tasty way.

 

It's probably really basic stuff, like boiling pasta or something,

but

can you give me an example of a nice marinade for tofu, a good tofu

to

get (some are so soft!), how long to grill it, how to stir fry it

without it falling apart, how to make that nice " skin " that's on some

tofu dishes I've had in restaurants, etc. And tempeh I've never even

eaten. What is it?

 

> Chilis and lentil stews also work well.

 

I had some yummy vegetarian chilly made from a mix, actually. I'll

have to hunt that down and see if the boy likes it.

 

> I'm lacto-ovo, so quiches are ok too...I'll sometimes make them

> crustless. I'm not as good at reducing the carbs as I " should " be,

> but do work hard to make sure my protein levels are high.

 

Yummm ... quiche. I've been craving quiche lately. It's just so damn

FATTENING though!

 

- donna

[Guest guest]

Donna: Much of the tofu I've tried was soft, slimy, and unpalatable

until I encountered White Wave products. They have their own website

at www:whitewave.com and they make a full line of tofu products that,

for me, are superior in quality. Many of my recipes begin with

their " firm " pack. I slice the tofu into bite-sized pieces, press it

under my large, heavy cutting board between several layers of paper

towels (to remove excess moisture), then bake it in an oven at 350

degrees for approximately 15 minutes. This gives the tofu both a

crisp, firm texture AND releases a more nutty full flavor. I use

this in salads, stir-fries, and casseroles. Again, I don't work for

White Wave but I testify to the quality of ALL their products.

Again, the quality, flavor, and texture of any recipe containing tofu

begins with proper preparation. It makes all the difference in the

world. Jeffkukz

 

*******************************************************************

 

> Okay, I know this makes me totally lame, but I'm completely

CLUELESS when it comes to tofu. > - donna

[Guest guest]

Thanks for the info on the tofu, Jeffkukz. I have never been too successful

with tofu either. I will try your method of preparation next time!

 

Pam.

[Guest guest]

Hi

I may have seny my intro to the incorrect address as it hasn't appeared yet,

so here goes again.

Joan

-

Joan Hawley <joan

Moderator <-owner >

Wednesday, October 18, 2000 1:49 PM

Re: Intro

 

 

> Hello

> I'm a 73 year old Grandma. When my husband can dog-sit, I work part time

as

> a pharmacist locum, mainly to support my eight dogs! My entire family is

> veggie. Four adult kids, their partners or spouses, and three

grandchildren.

> (The dogs have raw meat along with other items.) We had our own free-range

> eggs until recently, when the fox took my hens (I don't allow the hunt). I

> intend to rescue some more battery hens when I get a safer hen-house for

> them to sleep in. The fox dug in, under the bricks laid on a dirt floor.

We have

> pet geese, you can get a huge omelette from one egg! Youngest grand-child

is

> three and has never tasted meat, is a big strapping boy. Oldest two girls

> are 14 and 18 and are keen athletes. For speed, after a working day, I

make

> stir-fries, often using Quorn and the " coward's way out, " frozen organic

> stir-fries from a packet. Takes about ten minutes when you get home

ravenous

> (husband can't cook). I use a lot of frozen vegetables as I live seven

miles

> from a shop and don't see well enough to drive any more. Shopping is done

> once a week. I make my bread with olive oil.

> Joan

> -

> Moderator <-owner >

> <joan

> Wednesday, October 18, 2000 12:16 PM

> Welcome to

>

>

> >

> > Hello,

> >

> > Welcome to the list. Please take a moment to

> > review this message.

> >

> > Hi, I am Bethany (Tanaista) The list mistress and I look forward to

> hearing from you and hope you enjoy this list.

> >

> > This is a place for people to share vegetarian

> > recipes and ideas. Especially quick fix or low

> > work recipies.

> > And recipes on a budget are always appreciated.

> > Thank you for your interest...enjoy the list.

> > Welcome, please send some sort of introduction, no

> > need to be long winded, just a short hello to let us know you are here

and

> let us know if you have any specific types of recipes you are looking for.

> >

>

>

[Guest guest]

Hi Joan and Welcome to you!

 

You sound as if you have this veggie thing down! It is wonderful that you

rescue those poor hens, bless you. Look forward to hearing from you!

 

Pam.

[Guest guest]

Hiya !

mmmm dont have any ive cooked yet but the SOAR recipe website has a TON of

good sounding ones....I will post some later to ya

Warm regards

Niccii

 

>Dee <dee

>>

>Hi,

>

Would anyone have a recipe they could share? I need one without

>legume/soy products as I and one of the kids have strong reactions to

>them.

>

>Rondi

 

_______________________

Get Your Private, Free E-mail from MSN Hotmail at http://www.hotmail.com.

 

Share information about yourself, create your own public profile at

http://profiles.msn.com.

[Guest guest]

Zucchini Burritos

 

Ingredients:

 

3-4 medium zucchinis

1 red pepper (roasted) or pimentoes

flour tortillas

1 tbs olive oil

2 tsp chili powder

1 clove garlic - chopped

 

Directions:

 

Wash zucchini and cut each into match-sticks. heat Olive oil in wok and add

garlic and zucchini. Add the chili powder as the zucchini is being

stir-fried. Cut roasted pepped into match-sticks about the same size as the

zucchini and toss into the wok. Briefly stir fry (just until the veggies

heat through. Roll up in the tortillas put in an oiled baking dish and bake

for 5 minutes. pour your favorite enchilada sauce over and bake for 5 - 10

minutes longer. enjoy

[Guest guest]

Colache (Mexican Zucchini Side Dish)

 

Ingredients:

 

4 medium size zucchinis (finely diced)

2 cloves of garlic (cut in half)

1/3 cup of diced onion

chopped cilantro, salt, pepper, and olive oil to taste

1/4 cup boiling water

1/4 cup cheese substitute (if desired, any brand that melts will work)

 

Directions:

 

Place olive oil and garlic over medium heat in a pan. Sautee until garlic

cloves turn lightly brown. Add diced zucchini and onion, sautee until

zucchini obtains a " transparent appearance " . Add water, chopped cilantro,

salt and pepper to taste. Cover, reduce heat and cook for five minutes. If

you wish to add a cheese additive do so at this time. This recipe is a

great side dish.

 

Serves: 4-5

 

Preparation time: 20 min

[Guest guest]

Quick & Spicy Zucchini

 

Ingredients:

 

1 small zucchini, cut into rounds

1/2 cup (more if you are really hungry) frozen corn

1/2 - 1 cup hot salsa

1 cup cooked brown rice

 

Directions:

 

Put zucchini and corn into a microwave-safe bowl and stir in salsa. Cover

with plastic wrap and microwave on high for 2 minutes. Carefully remove

from the microwave and stir in the rice, adding more salsa if necessary.

Microwave another 2-3 minutes until zucchini is tender.

 

Serves: 1 or more depending on how much zucchini you have.

 

Preparation time: 5 minutes

[Guest guest]

Bridget, I haven't been a vegetarian nearly as long as you, but when I first started my mother was very worried about my protein and iron levels and so she forced me to figure out ways to get enough protein and iron before she would let me become vegetarian. Here are a few things that I found out: First try to vary the style, not necessarily the source of your protein. For example use peanut butter in things to get your protein, but not necessarily feel like you are eating nuts. This can be really fun if you have a health for store that has many nut butter selections to choose from, try them all and find out what you like. Also, consider hummus or other bean pastes, which have alot of protein and don't taste like burritos. This also applies to food that have the sesame paste (i think it is called tahini) and other varieties of foreign food, sometimes it is surprising what you will find in there. Finally, find items that have protein added to them like power bars and stuff. I know that they aren't the best sources of nutrients, but sometimes if you are looking to add something specific they are a great way of getting. Especially the Kashi go lean bars or the tigers milk (I think) they usually have alot of protein for such a small size and they come in a variety of flavors. I am sorry if i am stepping on any nutritional toes, but these are the quick and easy ways I have found to add protein to my diet. Please correct me if i am wrong.Chris

 

----Original Message Follows---- barracuda Intro Tue, 24 Jul 2001 01:44:09 -0000

Hi all!

Just saw this group today-had to join. Have been a 'veggie' for 15 yrs. now. Have been doing pretty good balancing atop the food pyramid lately...but am I the only one who just doesn't get into tofu? Dunno, just never had luck sxpicing it up enough to seem tasty. I eat beans(mostly in burritos).....plus lots of salads and fresh fruit, and try to remember to include nuts...but does anybody have the same problem wondering how to vary their protein routine?

 

Thanks!

Bridget

Get your FREE download of MSN Explorer at http://explorer.msn.com

[Guest guest]

Hi Bridget,

 

Have you tried cutting a block of tofu and putting it in the freezer.

This way, after it is defrosted, it becomes firmer and holds-up in

soups - like miso (yum).

 

Recently I discovered how wonderful it is to use tofu in lasagna

(with one of the recipes from Dancer). You actually put the tofu in a

blender with seasonings, etc., and it's hard to differentiate it from

cheese when you taste the final product.

 

Try some of the tofu recipes listed in this group - you may actually

get to like tofu.

 

Anne

 

, barracuda@h... wrote:

> Hi all!

>

> Just saw this group today-had to join. Have been a 'veggie' for 15

> yrs. now. Have been doing pretty good balancing atop

> the food pyramid lately...but am I the only one who just doesn't get

> into tofu? Dunno, just never had luck sxpicing it up enough to

seem

> tasty. I eat beans(mostly in burritos).....plus lots of salads

and

> fresh fruit, and try to remember to include

> nuts...but does anybody have the same problem wondering how to

> vary their protein routine?

>

>

> Thanks!

>

> Bridget

[Guest guest]

The greatest cheese is made with Kefir. I accidentally left my kefit out of

the fridge for a bit longer than usual, it turned to curds, and is the best

cheese, and soooo good for you. It has a multitude of great flora for the

intestines. It has a great flavor, unlike Tofu. Sybill

[Guest guest]

At 01:44 AM 7/24/01 +0000, you wrote:

>but does anybody have the same problem wondering how to

>vary their protein routine?

 

Hi all,

For tofu, try getting some tofu dishes at restaurants (Chinese,Thai) I

don't know what they do to it, but it is delicious in Asian foods

(sometimes called bean curd). Brown rice is another good source of protein.

Here is a recipe:

 

Garlicky Rice and Peas

 

Ingredients:

 

1/2 pkg frozen petite peas

2 cups instant brown rice

2-1/4 cups water

1 vegetable bouillon cube

1/4 tsp sea salt

1 bulb garlic, separated into cloves and each clove quartered

1 med onion, chopped

1 tbsp olive oil

1/4 cup tamari

1 tbsp tahini

 

Directions:

 

Microwave peas according to package directions. Meanwhile, bring water and

salt to boil; stir in bouillon cube. Add rice; reduce heat to low; simmer

for 10 min. While rice is simmering, saute garlic and onion in olive oil

until softened and browned. Combine rice, peas and onion/garlic mixture;

add tamari and tahini and stir. Serve immediately.

 

Serves: 4

 

Preparation time: 20 min

[Guest guest]

Easy Stirfry for One

 

Ingredients:

 

1 thick slice firm tofu, pressed and cubed (or can freeze and crumble)

1/2 cup carrots, julienned

1/2 cup fresh green beans in 1 " pieces

leftover cooked rice (white or brown)

prepared sweet and sour sauce

soy sauce

rice vinegar

olive oil

white wine

1 clove minced garlic

1/4 small onion diced

 

Directions:

 

Marinate tofu in soy sauce and white wine (I use equal amounts each) for at

least one hour. Add a few teaspoons of oil to wok and heat till sizzling.

Brown drained tofu till golden and set aside. Add dash more oil to wok and

lightly saute onion and garlic. Add carrots and beans and saute till beans

are just a little tender. Add few tsps sweet and sour sauce, a splash rice

vinegar, splash soy sauce, browned tofu and heat through (can add dash

cornstarch if you like a thicker sauce). Add rice and cook on high till

rice is sizzling.

 

Serves: 1

 

Preparation time: 40 min

[Guest guest]

Easy Tofu-Veggie Burritos

 

Ingredients:

 

1 pkg. 6 whole wheat tortillas (burrito size)

3/4 cup uncooked organic brown rice

1 15 oz. can organic non-fat refried black beans

1/2 lb. organic firm tofu

1 small zucchini

1 small carrot

4-5 small white mushrooms

 

Directions:

 

Quick Guacamole (optional)

 

Ingredients:

 

1 small avacado

1/4 cup prepared salsa

 

Directions:

 

Cook rice according to package directions. Heat black beans over low heat.

 

Cut tofu into 1/2 " cubes. Chop zucchini, carrot, and mushrooms into bite

size pieces. Blanch carrot in a bowl of water in microwave for 1-2 minutes

to soften.

 

In a non-stick saucepan, saute tofu until browned. Set aside. In same

saucepan, add zucchini, blanched carrot, and mushrooms. Saute until water

has cooked off. Remove from heat and add tofu back in.

 

Quick Guacamole: Remove avacado from skin and mash. Add prepared salsa.

 

To assemble: Soften tortilla by placing between two sheets of paper towel

in microwave for 10-20 seconds. Add scoop of black beans, rice, and

tofu-veggie saute. Add guacamole, sliced olives, salsa if desired.

 

Alternatives: Substitute any of your favorite vegetables for the ones

listed here. (These ones work well because they have a high water content

and can be cooked without oil.)

 

Serves: 6

 

Preparation time: 40 min.

[Guest guest]

Brown Rice Breakfast Cereal

 

Ingredients:

 

Brown Rice

Apple

Slivered Almonds

raisins or other dried fruit

Maple Syrup

soy milk

 

Directions:

 

Cook brown rice according to package directions. Put as much as you want

into cereal bowl. Add chopped apples, slivered almonds and raisins. Top

with a bit of maple syrup and soy milk. You can keep cooked brown rice in

the refrigerator and microwave desired portion at breakfast time. Try with

a variety of dried fruits. Yummy!

[Guest guest]

Rice Pudding

 

Ingredients:

 

1 lb tofu, any kind

1/2 cup maple syrup

1 tsp vanilla, 1 tsp almond extract

1 tbsp cinnamon

1 cup golden raisins

1 cup brown rice

1/4 candied ginger

 

Directions:

 

Mix in food processor, tofu, maple syrup, candied ginger, cinnamon, vanilla

and almond extract. Process for 1-2 minutes until smooth.

 

Cook raisins with raw brown rice; add vanilla to water if desired.

 

Mix cooked rice with tofu mixture and enjoy~

[Guest guest]

Mock Crab Cakes

 

Ingredients:

 

7 slices whole wheat bread, broken into large pieces

3/4 cup minced celery

3/4 cup white onion, chopped

1/2 cup minced carrot

1 small green pepper, minced

1/4 cup chopped parsley

1/2 cup canola oil (or other veg oil)

1 teaspoon salt

16 ounces firm, regular tofu, pressed

2 Tbsp Old Bay seasoning

3/4 cup eggless mayonnaise

 

Directions:

 

1. Preheat oven to 350 degrees. In a food processor or blender, chop

bread pieces into fine crumbs. Place on a baking sheet and toast in the

oven for 8 to 10 minutes, or until dried and toasty. Remove from oven

and set aside.

 

2. Brush a skillet with oil and cook celery, onion, carrot, pepper and

parsley until softened, about 5 minutes. Remove from heat and set aside.

 

3. Pulse tofu in food processor to a cottage cheese consistency, being

careful not to puree it. In a large bowl, combine tofu, sauteed vegetable

mixture, 1/2 cup breadcrumbs, mayonnaise and seasoning. Mix well.

 

4. Using about 1/3 cup for each, form mixture into 10 patties about 3

inch across and 1/2 inch thick. Coat each patty with remaining bread

crumbs to cover.

 

5. Place patties on a sprayed or nonstick baking sheet and spray tops

lightly with cooking spray. Bake 15 minutes. Carefully turn cakes over

and return to the oven to bake until second side is toasty and browned,

about 10 minutes. Makes 10 cakes.

 

Serves: 5

 

Preparation time: 1/2 hour

[Guest guest]

Vegetarian Sloppy Joes

 

Ingredients:

 

1/2 lb tofu

1-6 oz can tomato paste

2 T. ketchup

1 T. rice vinegar

1 T. olive oil

1 T. molasses

1 small onion chopped

1 medium tomato chopped

1 small jar sliced mushroom

2 T. dijon mustard

salt, pepper, chili pepper and oregano to taste

 

Directions:

 

Heat olive oil in a saucepan and add molasses.

Crumble in tofu and brown, stirring to prevent burning.

Add tomato paste and mix well, adding water to bring to desired

consistency.

Stir in mustard, onions and tomatoes. Add oregano and chili powder and

continue mixing and heating. Stir in mushrooms, ketchup and vinegar.

Season with salt and pepper to taste.

When thoroughly heated, serve on toasted sandwich buns or in tortillas

or pitas.

 

Serves: 4

 

Preparation time: 45 minutes

[Guest guest]

Quick and Easy Tofu Cutlets

 

Ingredients:

 

extra firm tofu (drained for 5min. on brown bag)

coating mix (shake n bake, etc)

vegan gravy mix (chicken style)

 

Directions:

 

Slice drained tofu

 

Follow instructions on coating mix

 

After baking to golden brown, prepare gravy

 

Spoon gravy to taste over cutlets

 

Serve with any type of rice and at least one green vegetable

 

Serves: 4

 

Preparation time: 20min